Creamy Chicken and Mushroom Stroganoff Recipe

This quick and easy chicken and mushroom stroganoff can be ready in about 30 minutes — ideal for busy weeknights. The sauce uses crème fraîche for a creamy, slightly tangy finish that sets it apart from versions that use sour cream.

With tender chicken pieces and earthy mushrooms, this easy chicken stroganoff is a comforting, family-friendly meal. Leftover roast chicken works well here too.

Serve over egg noodles, rice, pasta, or mashed potatoes. It also freezes and reheats well, making it a great option for batch cooking.

✔️ Why try this recipe?

1. Ready in approximately 30 minutes — perfect for weeknight dinners.
2. Suitable for batch cooking and freezing.
3. Works well with leftover roast chicken: shred and stir through at the end of cooking.

🥘 Ingredients

Chicken – 3 chicken breasts, cut into bite-size pieces (or 200–300g leftover cooked chicken).

Mushrooms – I used chestnut mushrooms, sliced; any firm mushroom will do.

Onion – 1 onion, finely chopped.

Garlic – 2 cloves, finely chopped.

Chicken stock – 300 ml (from a stock pot or cube).

Tomato puree – 1 tablespoon.

Smoked paprika – 1 tablespoon for depth of flavour.

Dried Italian herbs – 1 teaspoon.

Dijon mustard – 1 teaspoon (substitute wholegrain if preferred).

Crème fraîche – 250 ml (or sour cream/Greek yogurt if you prefer).

Thickening granules – 2 tablespoons if needed, or a cornflour-and-water slurry.

Salt & pepper – to taste.

Parsley – chopped, to garnish.

🔪 Instructions

Follow these straightforward steps to make the stroganoff:

See the recipe card below for ingredient quantities and a printable version.

1. Heat a large frying pan or shallow casserole with a tablespoon of olive oil. Fry the chopped onion and garlic until soft, about 4 minutes.

2. Increase the heat, add the chicken pieces (if using fresh) and the sliced mushrooms. Cook until the chicken changes colour, stirring frequently.

3. Stir in the tomato puree, chicken stock, smoked paprika, dried Italian herbs and Dijon mustard. Simmer on medium heat for 10 minutes to develop the flavours.

4. Remove from the heat and stir through the crème fraîche. If using leftover roast chicken, add it now. Season with salt and pepper and scatter with chopped parsley. If the sauce needs thickening, add 2 tablespoons of thickening granules or whisk in a cornflour slurry, then return to the heat briefly to simmer. Serve with an extra pinch of paprika if desired.

🍴 Serving suggestions

Serve the stroganoff over egg noodles for a classic pairing. It’s also excellent with rice, pasta, or mashed potatoes. Add a side of steamed or roasted vegetables — broccoli, green beans or carrots all work well. Leftovers are delicious stuffed into a jacket potato.

📖 Variations

• Use beef strips (sirloin or flank) for a more traditional beef stroganoff.
• Make it vegetarian by omitting the chicken and using extra mushrooms or tofu.
• Add a tablespoon of wholegrain mustard for a tangy twist.
• Stir in fresh spinach toward the end of cooking for extra colour and nutrition.
• Cook and crumble bacon, then add it at the end for a smoky boost.

🥡 Storage

Store: Transfer cooled stroganoff to an airtight container and refrigerate for up to 3 days.

Reheat: Gently reheat on the hob or in the microwave until warmed through.

Freeze: Once cooled, freeze in a freezer-safe container for up to 3 months. Defrost overnight in the fridge before reheating.

❓ FAQs

😋 Related recipes

More easy dinner ideas:

• Slow Cooker Chicken Fajitas
• Pork Stroganoff
• Creamy Crème Fraîche Chicken
• Garlic Butter Chicken
• Easy Sausage Casserole for Kids

More easy chicken recipes to try

Recipe